Morning buns from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 40) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • dbuhler on March 29, 2025

    Absolutely delicious! This is the same recipe that can be found in her 100 Morning Treats book. I made this with a half batch of dough I defrosted from the freezer overnight in the fridge. I let my dough rest a while on the counter but the better never got soft enough and I had broken butter pieces in my dough. The buns were still delicious even though there was a bit of butter leakage. I would definitely make these again!

  • anya_sf on January 30, 2023

    Super delicious, nearly identical to Tartine's. Despite issues with the dough, the buns turned out great. I made 1/2 recipe in a 12-cup muffin pan and it was impossible to avoid getting sugar in the empty cups, so definitely heed the instruction to unmold onto a lined pan to avoid making a mess all over the counter. Baked the full 30 minutes, the centers were still slightly doughy, so next time I'll err on the side of overbaking slightly.

  • hirsheys on December 30, 2022

    Like jay.moe, I made a half batch with dough left over from danishes, but mine didn't come out as pretty because I forgot the first squash as they were placed in the oven. Very tasty, though Lizzy and Mom thought the dough shined more with danishes. ETA: though the recipe says these are best on the day they are made, my sis and I preferred them the next day. Flavors had melded and the textures were still excellent. (Danish, not so much.)

  • bwhip on December 19, 2022

    These were so good! I wasn’t sure what to expect from the “cheater” croissant dough recipe from this book, but the results turned out great. I rested them overnight in the refrigerator, so we had lovely, flaky, flavorful morning buns by mid-morning. The cinnamon sugar with orange zest made for an excellent flavor combination.

  • jay.moe on December 04, 2022

    I had half a batch of croissant dough left over from another bake which was enough to make half a batch of Morning Buns. The flavor was nice with the addition of orange zest. The buns began to darken with 10 minutes left to bake, so I covered them with foil to finish cooking. Don't skip the step of putting a parchment covered baking sheet on the rack below because butter will drip from the cupcake pan.

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